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Orange Raspberry Mini Bundts

Servings: 6 individual size cakes


  • 1/2 cup cake flour
  • 1/4 cup all purpose flour
  • 1/4 cup granulated sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 4 tablespoons unsalted butter softened
  • 1 large egg
  • 2 tablespoons plain Greek yogurt
  • 2 tablespoons orange juice
  • 1 teaspoon vanilla extract
  • zest of one orange
  • 1/2 cup fresh raspberries approximately
  • 1 12- ounce can coconut milk refrigerated
  • teaspoons honey


  • Preheat the oven to 325 degrees F and lightly mist a mini-bundt pan with non-stick spray.
  • Place the first 6 (dry) ingredients in a large mixing bowl and stir to combine.
  • Add the softened butter, and stir until the mixture resembles damp sand.
  • Add the eggs, one at a time, mixing until incorporated.
  • Scrape the bottom and sides of the bowl with a silicone spatula, and add the Greek yogurt, orange juice, vanilla, and orange zest. Mix for about one minute on medium speed, to aerate the batter and develop the cake's structure.
  • Pour the batter into the prepared pan, and bake for 22-28 minutes, or until a tester inserted in the thickest part of the cake comes out clean, and the cakes spring back when pressed. Cool completely and unmold.
  • Place a few raspberries inside the well of each mini-bundt cake.
  • Turn the cold can of coconut milk upside-down and open it from the bottom. Pour the coconut water off, reserving for another use, and scoop the hardened coconut cream into a small mixing bowl. Add the honey and whip on high speed until fluffy. Top the cakes with the whipped coconut cream and garnish with a raspberry and some orange zest.